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The crispy shortbread base meets golden salted caramel, topped with a shiny dark chocolate layer – these triple-decker bars blend sweetness, salt and different textures for an unforgettable taste adventure. The delicate oat-infused pastry makes a perfect foundation for the smooth caramel, while the dark chocolate with a sprinkle of sea salt adds a sophisticated contrast. This treat isn't just a coffee time hit but makes a thoughtful homemade gift everyone loves.
What you'll need
Cookie base
- Softened unsalted butter: gives the dough its crumbly character
- Wheat flour: creates the main structure
- White sugar: for a gentle sweetness
- Brown sugar: adds caramelized depth
- Oat flour: brings a subtle grain flavor
- One egg yolk: makes the dough pliable and binds everything
- A tiny bit of salt: lifts all the flavors
- Vanilla extract: rounds out the taste profile
Getting your shortbread just right comes down to good technique. Your butter should be soft but not warm. I usually take it out of the fridge about an hour before I start baking. The oat flour makes this base stand out from regular shortbread. Don't worry if you can't find oat flour – finely ground rolled oats work just as well.
Caramel filling
- Sweetened condensed milk: forms the creamy foundation
- Salted butter: brings richness and complexity
- Brown sugar: strengthens the caramel notes
- Light corn syrup: stops sugar from forming crystals
- Vanilla extract: blends the flavors together
The caramel layer truly makes these bars special. Mixing sweetened condensed milk with salted butter creates a perfectly balanced taste. Corn syrup plays a key role – it keeps the sugar from turning grainy and makes sure your caramel stays wonderfully smooth.
Chocolate topping
- Good quality dark chocolate: with at least 55% cocoa
- Heavy cream: for a velvety ganache
- Coarse sea salt: optional topping but highly recommended
The chocolate you choose really affects how good these bars turn out. A nice dark chocolate with high cocoa content creates an amazing contrast with the sweet caramel. The chunky sea salt isn't just pretty – it actually boosts all the flavors and makes the sweet-salty combo even better.
How to make them
Making the cookie base
Mix the flour, oat flour and salt in a bowl and set aside. Beat the soft butter with both sugars in a large bowl until it looks light and fluffy. Mix in the vanilla extract and egg yolk thoroughly. Gradually add the flour mixture, stirring until you've got an even dough. Don't mix too much or you'll lose that tender shortbread texture. Line a rectangular pan (about 9 x 13 inches) with baking paper and press the dough evenly inside. Poke it several times with a fork to let air escape. Bake in a 350°F preheated oven for 15-20 minutes until the base turns slightly golden. Let it cool completely.
Making the caramel
In a heavy-bottomed pot, mix the condensed milk, salted butter, brown sugar and corn syrup. Heat over medium flame while constantly stirring. This part needs some patience – the caramel must heat slowly and steadily to get that silky smoothness. Once the mixture starts bubbling, turn down the heat and keep stirring until it turns golden and thickens a bit. This usually takes about 10-15 minutes. Add the vanilla extract and remove from heat. Pour the hot caramel evenly over the cooled shortbread and smooth it with a spatula. Refrigerate for at least 2 hours until it sets.
Creating the chocolate layer
Roughly chop the dark chocolate and put it in a heat-resistant bowl. Warm the cream in a small pot until it's just about to simmer. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Then gently stir until you get a glossy, smooth ganache. Spread this warm mixture evenly over the set caramel layer. Sprinkle with coarse sea salt if you want. Chill again for at least 1 hour until the chocolate hardens.
Serving and storage tips
Cut the fully chilled bars into even pieces using a sharp knife. For clean cuts, dip your knife in hot water and wipe it between slices. Store the bars in an airtight container in the fridge where they'll stay fresh for up to a week. For the best flavor experience, take them out about 15 minutes before eating so all the tastes can fully develop.
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Helpful tips
- The shortbread: should be handled minimally, just enough to hold together, ensuring a tender texture
- When cooking caramel: constant stirring is essential for even results without burning
- A candy thermometer: can help find the perfect caramel cooking point (around 240-245°F)
- For the chocolate topping: don't overstir to avoid air bubbles that might ruin the smooth surface
From what I've learned, having patience while cooking the caramel really makes or breaks these bars. The first time I tried making them, I was tempted to turn up the heat to speed things up. The result? Slightly burnt caramel with a bitter aftertaste. Now I take my time cooking the caramel slowly and get rewarded with a perfectly smooth consistency.
Ways to switch it up
These triple-layer bars can be tweaked in many fun ways. For a nutty twist, mix chopped pecans or almonds into the shortbread or sprinkle them over the caramel before adding chocolate. Fruit lovers might enjoy a thin layer of raspberry jam between the base and caramel. Chocolate fans will appreciate using a mix of dark and milk chocolate for the topping, or adding chocolate chips to the shortbread dough.
You can make a holiday version by adding ground ginger and cinnamon to the dough, with a sprinkle of flaky salt on the chocolate. This creates Christmas caramel bars that make wonderful homemade gifts or small presents.
Serving suggestions
These tasty bars work well for many different occasions. Paired with an espresso or strong coffee, they make a perfect afternoon treat. For a fancy dessert, cut them into bite-sized pieces and serve with a scoop of vanilla ice cream and fresh berries. At buffets or parties, they catch everyone's eye and usually disappear first.
Wrapped in a pretty box with parchment paper between layers, they make friends and family very happy on special occasions. My neighbors often get a few of these bars as thank-you gifts and always love the mix of crunchy base, creamy caramel and rich chocolate.
These salted caramel shortbread bars have become a must-have at every family gathering. What started as an experiment turned into my signature dessert that everyone asks for. Try this recipe and see how the blend of sweet, salty, crunchy and creamy creates an irresistible taste experience!
Frequently Asked Questions
- → Why are these bars sometimes called 'Millionaire's Shortbread'?
- The name comes from the UK, emphasizing how rich this treat is. The indulgent layers of shortbread, caramel, and chocolate are a treat worth a millionaire's taste.
- → Can I swap out corn syrup for something else?
- Absolutely! Try honey, maple syrup, or golden syrup instead. The flavor will change slightly, but the caramel will stay smooth and crystal-free. Glucose syrup works, too.
- → How can I stop my caramel from burning?
- Don’t leave it unattended! Use a heavy-bottomed pan and stir continuously with a wooden spoon. Keep the heat medium-low and pull it off as soon as it’s a golden brown, as it darkens even after cooking.
- → How can I cut the bars without cracking the chocolate?
- Cool the bars completely first. Use a knife dipped in warm water, drying it before each cut. Alternatively, let the bars rest at room temperature for 10 minutes to soften the chocolate a little.
- → Are these bars freezer-friendly?
- Yes! Slice them up, placing parchment between layers so they don’t stick. Store in an airtight container and freeze for up to 3 months. Thaw in the fridge or at room temperature.
- → Is adding sea salt on top really necessary?
- It’s optional, but it adds a great contrast to the sweetness. Just sprinkle a little sea salt or finishing salt on top. Skip it if you’re not a salty-sweet fan.